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Category How Food Works
Why Granitas Are Flaky
Granita: you can’t scoop it into a nice ball. And it’s a little watery, slushy even. But, this refreshing, versatile treat is a hot weather mainstay that features prominently in many delicious desserts around the world. Making light and flaky…
What Happens During The Rendering of Beef Fat?
When rendering beef fat, there may be a point during which you wonder whether it will all work out. Will that gooey, octopus-like mass truly turn into pure liquid fat? Be patient. If done well, the previously hard, unappetizing pieces…
Why Do Hard-Boiled Eggs Have Grey Yolks?
Just wanted to eat a hard-boiled egg and found out that it contains a dark grey ring around the yolk? No need to throw it out, these grey egg yolks are still perfectly safe to eat. They just don’t look…
Why Dalgona (Whipped) Coffee is so Foamy
Trends, and especially those on social media, are short-lived. They’ve often passed well before I even noticed them. I have one of our readers to thank for discovering the Dalgona coffee trend in spring 2020. This creamy, airy coffee drink…
Making Confectionery Fondant: Controlling Sugar Crystallization
You may have eaten it without realizing. The ‘sister’ of the famous fondant used to decorate cakes: confectionery fondant. Made with just sugar, it’s a scientific feat. A delicate balance between crystallization & utter stickiness. Confectionery fondant literally melts in…
The Complete Guide to Oliebollen – ‘Dutch Donut’ (+ Recipe)
Every New Year’s Eve, families all over the Netherlands grab their frying pots, oil, and flour. Ready to make, a lot of oliebollen – the ‘Dutch donut’, if you will. Best eaten with (lots) of powdered sugar, they’re an integral…
How to Make Poffertjes (Dutch Mini Pancakes)
If you want to have your taste of some pretty unique Dutch foods, I’d recommend you visit a fair or market. You’ll get your chance to eat oliebollen (only eaten with New Year’s or on a fair), kibbeling (fried fish)…
The Science of Macarons – Busted Myths and Tips for Success
Some recipes are super flexible. Add a little more butter or flour to these chocolate cookies, and they’ll still look and taste great. And a little more or less butter to your brownie and it will slightly change in texture,…
What is Dutch liquorice (drop)?
In the past decade or so I have lived abroad in several countries. One of the aspects of living abroad is sharing (or telling about) the food from where you’re from. The Dutch stroopwafels (syrup waffles) so far have been…
Science of Chicago Deep Dish Pizza
If you’ve never been to Chicago, chances are small you have come across Chicago-style deep dish pizza. It’s a pretty regional phenomenon and personally I haven’t seen it outside of the city, whereas in Chicago every tourist seems to ‘need’…
The Science of Crispy Foods (+ How to Make Crispy Chicken Skin)
We humans like crispy foods. Whether it’s munching on a potato chip, cracking through some crispy pork belly or enjoying a crispy bread crust, somehow we crave for it. There’s a reason chefs (and contestants on cooking shows) always talk…
How Does Whiskey/Whisky Get Its Flavour?
What’s the similarity between vanilla ice cream and whisky? Any clue? It’s the vanilla. Whisky often contains vanilla flavours, just like ice cream does. But no vanilla bean has been added to whisky of course. How vanilla is formed and created…
Would like to learn more about ice cream? Why not consider reading a book? Here's a list of some of our favorites.